View Pit Stop page for race #32 by toddneal — Ghost race
View profile for Todd (toddneal)
| Official speed | 78.10 wpm (67.61 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2022 3:15:36am UTC |
| Race Finish | March 5, 2022 3:16:43am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 80.70 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |